Traditionally, this dish was known as Zigeunerschnitzel in Austria and Germany, and that is still the name many people of my generation grew up hearing. However, the word Zigeuner is now widely recognised as a derogatory term for Romani and Sinti people.

As a result, many restaurants and food manufacturers have renamed the dish. Common alternatives include Paprikaschnitzel, Schnitzel mit Paprikasauce and sometimes Balkanschnitzel.

Since the dish is essentially a schnitzel served with a paprika and pepper sauce, I have chosen to use the name Paprikaschnitzel alongside the traditional name to help readers recognise this well-known Austrian classic.

Ingredients

Method

Please follow my Wiener Schnitzel Recipe on how to make the Schnitzel.

Make the Paprika Sauce

1. Finely dice the onion and slice the peppers into strips. You can also use frozen Peppers and onions if you don’t have time to chop or slice.
2. Heat the oil in a large frying pan and fry the onion until softened.
3. Add the peppers and cook for a few minutes until they begin to soften.
4. Stir in the tomato paste, garlic and paprika powder.
5. Pour in the vegetable stock and mix well. This has to be quick, as paprika might have a reaction otherwise.
6. Simmer for around 10 minutes until the peppers are tender and the sauce has reduced slightly.
7. Season with salt and pepper to taste.

Serve with Parsley potatoes, Fries or Rice!

For me, the best part of Paprikaschnitzel was always making sure every last bit of sauce ended up on the plate. Whether with chips, potatoes or a piece of bread on the side, it always felt far too good to leave behind.